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Combine flax, almond flour (I use the dehydrated almond pulp
left over from making almond milk), finely chopped pecans, and
Spelt flakes. In a separate bowl, combine date paste, olive oil,
1/4 C agave and 1 C water. Mix wet ingredients into dry. Spread
in a rectangle on a non-stick dehydrator sheet. You want this to
be a little less than 1/2 inch thick. Dehydrate at 145 for 30
minutes. Flip onto screen, peel off dehydrator sheet and
dehydrate at 115 for another 20 minutes. While the bun is
dehydrating, you will want to prepare the filling.
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